Spanish Grass-Fed Beef Tenderloin
with Cauliflower Patatas Bravas & Aioli
Cooking time
25 minutes
Servings
2/4
Calories
810 /serving
One surefire sign that you’re enjoying a Spanish-style supper: patatas bravas. Tossing golden-roasted cauliflower into that smoky, tomato-based sauce enhances the experience. They're set out with an impressive AAA beef tenderloin (we suggest searing to medium-rare) and a dollop of roasted garlic aioli for indulgence.
We will send you:
- 311g Grass-fed AAA beef tenderloin steaks (Canadian-raised)
- 300g Cauliflower florets
- 450g Potatoes
- 15ml Sherry vinegar
- 60ml Mayonnaise
- 100ml Tomato sauce
- 15g Minced roasted garlic
- 10g A la Plancha spices (kosher salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, smoked paprika, turmeric, cayenne pepper)
Contains: Eggs • Sulphites
You will need:
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
45 g
Saturated Fat
7 g
Sodium
600 mg
Total Carb
57 g
Sugars
8 g
Protein
44 g
Fibre
8 g
Preparation
Roast the potatoes & cauliflower
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- In a small bowl, combine the tomato sauce, ⅓ of the spices and S&P.
- On a lined sheet pan, toss the potatoes and cauliflower (halve if large) with a drizzle of oil, ½ the remaining spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until browned and tender.
- In the last 5 min., drizzle with the tomato sauce.
Make the aioli
- Meanwhile, in a second small bowl, combine the mayo, vinegar (start with ½ for a milder flavour), garlic, 1 tbsp water (double for 4 portions) and S&P.
Cook the steaks
- Pat the steaks dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steaks* and cook, 2 to 3 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Plate your dish
- Divide the potatoes, cauliflower and steaks between your plates.
- Drizzle with the aioli. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
